Monday, April 30, 2007

The term 'sheep dip' refers to a insecticide and fungicide that farmers use to protect their sheep from infestation. It was also a nickname for bootlegged whisky that, when discovered by customs and excisemen, the farmers would say is sheep dip and thus avoid penalty. A real case of pulling the wool over the taxman's eyes.

Richard Paterson currently of Whyte and Mackay and The Dalmore, created the Sheep Dip “vatting” by marrying together several single malt whiskies. The whiskies are aged between eight and twelve years.TASTING NOTES:

Soft entry in the mouth, then fudge and pecan pie. Butter and sugar. Vanilla and Toffee. Takes an oaky turn with some pepper and smoke towards the end, but mainly rich with buttery baked goods and toffee.

SUMMARY:

Don't be put off by the package, it doesnt say Sheep Shit. This is actually very pleasant dramming whisky. For those of us who can't/don't like spending too much for our whisky, you will find this great value (and the LCBO actually has a pretty good price on it.) I will say that it is a touch sweet with toffee and such, so if that is not your thing, be warned. But I find it nowhere near as bad as this guy does. While I personally prefer the old label, I can completely understand why they would feel the need to modernise the image a touch.